Gluten-Free Vegan Wonton Wrappers are easy to make and can be used for wontons, dumplings, spring rolls, and other tasty Asian-inspired recipes. This recipe is perfect for gluten-free and vegan wontons and will satisfy your taste buds. Yum!
What are traditional wonton wrappers?
Wonton wrappers are thin sheets of dough commonly used in Chinese cuisine to make dumplings, potstickers, and other delicious treats. These versatile wrappers are also perfect for making egg rolls, mini quiches, wonton cups, and sweet recipes. Wonton wrappers are usually sold in small, square-shaped sheets that are about 3-4 inches in size.
Make Your Own Gluten-Free Vegan Wonton Wrappers
Gluten-free wonton wrappers are a variation of traditional wonton wrappers made from alternative flour such as rice flour, cornstarch, or a combination of gluten-free flour. We’re also using JUST Egg to help bind the flour and give it a more flexible texture. These wrappers are an excellent option for those with gluten sensitivities or celiac disease. They can be used like traditional wonton wrappers to make gluten-free and vegan dumplings, egg rolls, and other dishes. Gluten-free wonton wrappers can sometimes be found in specialty stores or online. Vegan ones are challenging to find, though. That’s why these are so awesome. This wonton wrapper recipe is vegan and gluten-free. And they’re delicious!
This recipe yields about 24-30 wonton wrappers, depending on the size of your circles.
Want more tips on using Just Egg in your kitchen? Try How to Bake Just About Anything Using Just Egg
Using a stand mixer and pasta machine to make wonton wrappers
Gluten-Free Vegan Wonton wrappers can be even easier with a stand mixer and/or pasta machine. Mix the dough in the stand mixer with the dough hook attachment, and use the pasta roller to roll out thin sheets of dough. No matter how you make them, homemade wonton wrappers are always a delicious and impressive addition to any meal.
Tips for Working with Gluten-Free Vegan Wonton Wrappers
Here are a few tips and tricks to remember to ensure that your dumplings, egg rolls, and other dishes turn out perfectly.
- Keep the dough at room temperature: Wonton wrappers are easier to work with when they are at room temperature. Let the dough sit out for a few minutes before rolling it out if it feels cold and stiff.
- Cover the dough: When you’re not working with it, use a damp towel or plastic wrap to cover the dough to prevent it from drying.
- Use extra flour: Dust your work surface and rolling pin with extra flour to prevent the dough from sticking.
- Don’t overfill the wrappers: It’s tempting to stuff your dumplings or egg rolls full of filling, but overfilling can cause the wrappers to break or tear. A good rule of thumb is to use about a teaspoon of filling per wrapper.
- Seal the wrappers well: Use a little water or a Just Egg and plant-based milk mixture to seal the edges of the wonton wrapper and prevent the filling from leaking out during cooking.
- Cook the wrappers in small batches: When cooking dumplings or potstickers, cook them in small batches to prevent them from sticking.
How to Make Gluten-Free Vegan Wonton Wrappers
Making gluten-free, vegan wonton wrappers from scratch is surprisingly simple and requires just a few basic ingredients. With some patience and practice, you can create delicious wontons that are allergen free and satisfy your taste buds!
Sift Together the Ingredients
First, sift all the dry ingredients in a large mixing bowl. This will ensure there are no lumps or clumps. In the dry ingredients, I’ve included some of my homemade Dough Enhancer and Bread Conditioner. This will help make the dough pliable and sturdy enough to fold into dumplings and wontons. If you don’t have all of the ingredients to make the full recipe for the enhancer/conditioner, I’ve included the most important ingredients of it in the recipe below. Alternatively, sift the ingredients together in the bowl of a stand mixer and use it to knead the dough instead of doing it by hand.
Make Your Own Dough Enhancer and Bread Conditioner with this Recipe
This dough enhancer and bread conditioner works really well in recipes that use gluten-free flour. You can make it ahead of time in a large amount or use the individual ingredients when you like. It helps gluten-free dough stay pliable and flexible. Just click the link above to see the recipe. If you don’t have all of the ingredients, just use the ones you do have.
Add the Water
Gradually add in the water, stirring until a dough forms. Knead the dough on a floured surface for a few minutes until the dough becomes smooth and elastic.
Rest the Dough
Once the dough is kneaded well, wrap it in cling wrap and allow it to sit for a half hour or so. This lets all the dry ingredients completely soak up the water and become hydrated. It will make the dough more pliable.
Roll Out the Dough
Use a rolling pin to roll the dough to about 1/16″ thick on a surface lightly dusted with cornstarch. Pick up and turn the dough occasionally to keep it a uniform thickness. Also, keep both sides of the dough lightly dusted with cornstarch to prevent any sticking. Alternatively, use a pasta maker to roll the wonton dough for even fast results.
Cut the Dough into Squares (or Circles!)
This is pretty easy. Just cut the thinly rolled dough into 3″ to 4″ squares. Use a round cookie cutter or glass to cut rounds if desired.
Gluten-Free Wonton Wrappers RECIPE
Gluten Free Vegan Wonton Wrapper Recipe
- 2 cups all-purpose gluten-free flour (I use Bob's Red Mill brand)
- 2 teaspoons of our DIY bread conditioner (see the post above for the link to how to make it) can be omitted if necessary
- 1/2 teaspoon salt
- 1/4 cup Just Egg Liquid
- 1/2 cup warm water
- Sift the ingredients together in a large mixing bowl or into the bowl of a stand mixer.
- Add in the warm water gradually, stirring, until a shaggy dough forms. Add more water, a teaspoon at a time, if needed.
- Knead the dough by hand or in the stand mixer for a few minutes until everything is well-combined and the dough is smooth.
- Wrap the dough in plastic wrap and set aside to rest for 30 minutes.
- Roll the dough to 1/16" thickness on a surface dusted with cornstarch to prevent sticking.
- Use a sharp knife to cut into 3" to 4" squares or a cookie cutter or glass to cut into circles.
- To store, wrap the wrappers in cling wrap and store them in the refrigerator for up to a few days.
- Wonton wrappers can also be frozen. Just wrap well in cling wrap and store in the freezer for up to a few months. To use wonton wrappers after freeing, simply allow them to thaw at room temperature and use them as usual.
If you don't have all of the ingredients to make a batch of the dough enhancer and bread conditioner, add the following instead:
1/2 teaspoon nutritional yeast
1/2 teaspoon psyllium husk powder
1/8 teaspoon lactic acid powder
1 teaspoon very finely ground flax seeds
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Aucma Stand Mixer,6.5-QT 660W 6-Speed Tilt-Head Food Mixer, Kitchen Electric Mixer with Dough Hook, Wire Whip & Beater (6.5QT, Blue)
MARCATO Atlas 150 Pasta Machine, Made in Italy, Includes Cutter, Hand Crank, and Instructions, 150 mm, Stainless Steel
Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce (Pack of 4)
Anthony's Premium Nutritional Yeast Flakes, 1 lb, Fortified, Gluten Free, Non GMO, Vegan
Healthworks Psyllium Husk Powder (16 Ounces / 1 Pound) | Raw | Certified Organic | Finely Ground Powder from India | Keto, Vegan & Non-GMO | Fiber Support
Druids Grove Lactic Acid ☮ Vegan ⊘ Non-GMO ❤ Gluten-Free ✡ OU Kosher Certified - 8 oz.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
Hello Ginger, I read through your instructions and recipe a couple times, and while it refers to your dough conditioner and what to use as a substitute, I do not see a link for it in the article…could you please check on it? Thank you! I’m glad to see a recipe for Wonton wrappers that are gluten-free. I might suggest Better Batter flour to use, I’ve been able to make wonderful raviolis with it and I think it might be a great flour to try here as well. Blessings!
Hi Lynne, thanks for pointing that out. I’ve added a large link that should be working now. Thanks for commenting.
Xo Lisa V G
I am not seeing the link for the full recipe of your Dough Enhancer and Bread Conditioner in the post. I only see a few ingredients in the “notes” area. Thank you for this recipe!
Hello! You’re right! I’m not sure why the link disappeared, but I’ve added it as well as a larger one to make it visible. Thanks for your comment.